Flavour, emulsifiers and colour are the most frequent markers to detect food ultra-processing in a UK food market analysis
Abstract Objective: To elucidate which markers of ultra-processing (MUP) and their combinations are best suited to detect ultra-processed food (UPF). Design: The study was based on the 206 food and 32 beverage items of the Oxford WebQ which encompass all major foods consumed in the UK. For each Oxfo...
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| Main Authors: | , , |
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| Format: | Book |
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Cambridge University Press,
2023-12-01T00:00:00Z.
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Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |